MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Baked Salmon & Dill Rice
Categories: Seafood, Rice, Citrus, Herbs, Chilies
Yield: 4 servings
2 tb Extra-virgin olive oil
1 1/2 c White basmati rice; rinsed,
- drained
Salt & black pepper
4 oz Fresh dill; tough stems off
- fine chopped (1 c) -OR-
1/3 c Dried dill; more for
- serving
2 cl Garlic; fine grated
1 lg Lemon; zest of (about 1 ts)
1 tb Mayonnaise
1 tb Honey
1/4 ts Ground turmeric
1/4 ts Red-pepper flakes; more to
- serve
4 Salmon fillets (6 oz ea);
- (1" at their thickest
- parts), skin optional
Place an oven rack in the center position and heat the oven to
400 F/205 C. In a kettle or a small saucepan, bring 2-3/4 cups
water to a boil.
To a 9x13" baking pan, add the olive oil and spread it around the
pan. Add the rice, 1 ts salt and the dill, and stir to combine.
Spread the rice evenly across the pan. Add the boiling water, stir
and cover tightly with foil. Place in the oven and bake until most
of the water has been absorbed, 12 to 15 minutes.
Meanwhile, in a small bowl, combine the garlic, lemon zest,
mayonnaise, honey, turmeric, and red-pepper flakes. Season both
sides of the salmon fillets well with salt (about 1-1/2 ts total)
and pepper. Spread the mayonnaise paste on top (or flesh side) of
the salmon fillets.
Remove the pan from the oven and very carefully lift the foil.
Place the salmon fillets on top of the rice, paste side up, reseal
and place back in the oven. Bake until the rice is fluffy and the
salmon is tender, 15 to 20 minutes. Garnish with more fresh dill
and red-pepper flakes.
Recipe by Naz Deravian
RECIPE FROM:
https://cooking.nytimes.com
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